Description
A crunchy and flavorful Ramen Noodle Salad with a vibrant mix of coleslaw, edamame, red pepper, and a tangy Asian-inspired dressing. Perfect for a light lunch or a refreshing side dish.
Ingredients
Units
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- 2 packets ramen noodles (discard seasoning packet or save for another use)
- 16 ounces coleslaw mix (1 bag)
- 1 cup edamame, shelled, cooked, and cooled
- 1 medium red bell pepper, thinly sliced
- 1 medium carrot, julienned
- 3 green onions, sliced
- 1/2 cup sliced almonds, toasted
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
For the Dressing:
- 1/3 cup vegetable oil
- 1/4 cup apple cider vinegar
- 1/4 cup soy sauce
- 2 tablespoons sugar
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
Instructions
- Make the Dressing: Whisk together vegetable oil, apple cider vinegar, soy sauce, sugar, sesame oil, minced garlic, and grated ginger in a small bowl.
- Prepare the Noodles: Break the ramen noodles into small pieces while still in the bag.
- Combine the Salad Ingredients: In a large bowl, combine the crushed ramen noodles, coleslaw mix, edamame, red bell pepper, carrot, green onions, almonds, sunflower seeds, and sesame seeds.
- Dress the Salad: Pour the dressing over the salad and toss to coat evenly.
- Chill and Serve: Refrigerate the salad for at least 1 hour to allow the flavors to meld and the noodles to soften slightly. Toss again before serving.
Notes
- Toast the almonds for extra flavor and crunch.
- Chill the salad for at least an hour for optimal flavor.
- Use fresh vegetables for the best taste and texture.
- Adjust the dressing to your preference.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 700mg
- Fat: 30g
- Saturated Fat: 4g
- Unsaturated Fat: 24g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg